Kale Salad with Lemon Vinaigrette

Post vacation Mondays are ROUGH man… Anyway!! I truly LOVE kale salads, but you really have to know how to prepare it otherwise it can easily miss the mark. The key is chopping the kale super fine and really massaging it with dressing so it softens. If you follow this recipe exact, I can promise I can convert you into a kale salad lover if you weren’t already!!! I ordered a similar salad last night from @thewindow.la and truly couldn’t wait to recreate it. Hope you guys love it!!! 💚

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Kale Salad with Lemon Vinaigrette

AUTHOR: bybodyadm

Kale Salad with Lemon Vinaigrette

SERVES: 4

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Ingredients

Lemon Vinaigrette

1 large or 2 small juicy lemons
3 tbsp olive oil
1 1/2 tsp Dijon mustard
1/2 tsp maple syrup
1 garlic clove finely minced
Pinch of salt & pepper

Kale Salad:

1 large bunch of kale
1/2 cucumber finely chopped
1/2 small red onion thinly sliced
3 tbsp fresh mint chopped
1/4 cup pine nuts
1/4 cup grated pecorino cheese
1/4 cup golden raisins
Croutons recipe below

Homemade Croutons:

1 & 1/2 cups of torn (preferably stalbread
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

Instructions

In a large bowl, whisk together the dressing ingredients. Season to taste.
Remove the kale leaves from the thick stem and finely chop. Add the the bowl with the dressing and massage the kale in the dressing with your hands. Refrigerate while you make the salad.
First, heat a medium skillet over medium heat. Add in 1 tbsp olive oil and then your torn bread. Season with salt, pepper and garlic powder. Once one side gets golden brown (about a minute or twflip and add more olive oil as needed. Once they are golden brown and crispy, remove from heat.
Assemble the rest of the salad and toss to combine. Makes about 4 servings!

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